When it comes to dessert, my top things on my food wishlist are something that’s tasty, healthy and easy. If you’ve never made chia seed pudding before, then you’re in for a treat, as it is all those things and you can switch up the flavors pretty easily by different mix-in options and toppings. When you add chia seeds to liquid, they will soak up the liquid and expand adding a gelatinous texture that’s great for making puddings and jams. Since this time of year leads to all things pumpkin, I thought I’d try a pumpkin chia seed pudding with white chia seeds (you can use black too if you want to, the white just look prettier) and it turned out pretty delicious, so we’ve been making it weekly ever since. 
Vegan Overnight Pumpkin Chia Seed Pudding

1 cup coconut milk (from a can, not a carton) – You can use other non-dairy milks too, but this will make the creamiest pudding
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 1/2 tablespoon maple syrup
1/2 teaspoon vanilla extract
2 tablespoons pumpkin puree (not pumpkin pie filling)
1/4 cup white chia seeds (black is fine too, white is just prettier)


Add your coconut milk to your bowl. If your can of coconut has separated into two parts when you open it (a solid part and a watery part), then just throw it in the blender for a minute to blend them both together into a creamy milk before measuring out and adding. Add your spices, maple syrup, vanilla, and whisk to combine. Add your pumpkin puree and whisk to combine again.
Add your chia seeds and stir to combine quickly (if you let them sit there for a few minutes before stirring they will have congealed together into a big blob). Once all your ingredients are together, give it a quick taste to see if you want to add more syrup for sweetness.Once your ingredients are together, pour the mixture into a glass jar or container and place in the fridge overnight to set. You could also make this in the morning and it would be ready for your after dinner dessert too.
This has also been a great dessert option for our toddler Lola as it is kind of thick, so it stays on her spoon really well and she can eat it without any help—she loves it! I like to top mine with cacao nibs for some chocolate crunch (and they have magnesium and antioxidants as well) as I love pumpkin and chocolate together, but you could also top with granola for a breakfast option or some coconut whipped cream for dessert. Yay for things that are easy, healthy, and tasty!! xo. Laura

Credits// Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Vegan Overnight Pumpkin Chia Seed Pudding

  • cup coconut milk (from a can, not a carton – You can use other non-dairy milks too, but this will make the creamiest pudding)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1/4 cup white chia seeds (black is fine too, white is just prettier)
  1. Add your coconut milk to your bowl. If your can of coconut has separated into two parts when you open it (a solid part and a watery part), then just throw it in the blender for a minute to blend them both together into a creamy milk before measuring out and adding. Add your spices, maple syrup, vanilla, and whisk to combine. Add your pumpkin puree and whisk to combine again.

  2. Add your chia seeds and stir to combine quickly (if you let them sit there for a few minutes before stirring, they will have congealed together into a big blob). Once all your ingredients are together, give it a quick taste to see if you want to add more syrup for sweetness.

  3. Once your ingredients are together, pour the mixture into a glass jar or container and place in the fridge overnight to set. You could also make this in the morning and it would be ready for your after dinner dessert too.

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